The stuffed pepper.
It’s a beautiful thing, no?
So, why had I never attempted it?
Things had to change.
This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees.
The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful.
Bonus? They’re simple, requiring just 10 ingredients you likely have on hand right now.
The filling is so delicious on its own – loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon!
I think you guys are going to LOVE these peppers! They’re:
SO easy to make
We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they’d be especially ideal for entertaining meat eaters and vegans alike, since they’re so filling and flavorful. You know they’re good when they’re hungry-husband approved (ftw)!
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!
- 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
- scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 1/2 cup (120 g) salsa, plus more for serving
- 1 Tbsp (4 g) nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
- 1 cup (168 g) whole kernel corn, drained
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
- Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.